Hello me again :) so to do an overnight fridge fermentation, you mix the dough, let it do a full first rise, then put it into the fridge in a bowl? Then the next day you take it out, shape into rolls and let them warm/rise (presumably for a little longer than 45min?)
Uh oh! I actually baked them at 180c fan. But actually 200c would be okay for this type of bun though 20-25 mins would prob be too long. So sorry about that - my mistake for not including that, and thank you for asking! xxx
Great! I looked around at some other recipes and went with 180 fan in the end - they turned out brilliantly. Instantly added to the Thanksgiving menu for this weekend :)
I'm revisiting the potato buns (mainly as I'm Irish!), but i noticed that you mentions potato powder and potato skins. Did you ever share this recipe as I haven't noticed on KP+
Hope you are well? So I have two questions, firstly for the bread dough is there a particular potato you would use! Secondly could you make this with a mixer?
Hello me again :) so to do an overnight fridge fermentation, you mix the dough, let it do a full first rise, then put it into the fridge in a bowl? Then the next day you take it out, shape into rolls and let them warm/rise (presumably for a little longer than 45min?)
Hey Anders. Nice to see you again! Yes. Exactly. It will take longer for the buns to proof :) you got it
Hi! The buns, they bake at the same temp as the potatoes? 200+fan?
Uh oh! I actually baked them at 180c fan. But actually 200c would be okay for this type of bun though 20-25 mins would prob be too long. So sorry about that - my mistake for not including that, and thank you for asking! xxx
Great! I looked around at some other recipes and went with 180 fan in the end - they turned out brilliantly. Instantly added to the Thanksgiving menu for this weekend :)
I'm revisiting the potato buns (mainly as I'm Irish!), but i noticed that you mentions potato powder and potato skins. Did you ever share this recipe as I haven't noticed on KP+
Substituted 50 g sourdough starter for yeast and -50 g of milk to compensate for starter
Hi!
LOVE THIS! Looks incredible 😭 do you use fresh or dry yeast for this?
Hi Nicola,
Hope you are well? So I have two questions, firstly for the bread dough is there a particular potato you would use! Secondly could you make this with a mixer?
Thanks so much
*Sorry meant can you make the dough by hand, without a mixer?